Prepare all ingredients per instruction above. Toss together in a large bowl, cover with plastic and refrigerate for one to two hours. Drain excess liquid and serve immediately.
This recipe pairs the jerk chicken with a fresh, sweet and tangy pineapple-kiwi salsa that cuts through the spicy seasoning brilliantly. All loaded atop a toasted onion-poppy seed bun, this grilled and shredded jerk chicken sandwich is the perfect centerpiece for your next backyard barbecue or tailgate party.
Preheat the grill to medium-high using the 2-zone cooking method (See notes). Brush the grates with a cloth doused in canola oil. Wrap woodchips in a sheet of tin foil, then perforate tin foil several times with a fork or knife. Apply wood packet in back corner of the direct heat grilling zone. Once wood packet is billowing with smoke the grill is ready.
Meanwhile, prepare the chicken by drizzling with oil and seasoning liberally with the jerk spice blend, minced garlic, salt and pepper.
Gently place the chicken breasts atop the direct heat grilling zone and sear with the grill lid open for five to seven minutes per side. Then transfer to the cooler, indirect heat zone and close the grill lid, basting intermittently with oil until juices run clear and internal temperature reaches 160F in thickest part of the breast.
Once the chicken is finished, remove and tent with tin foil, resting for five to ten minutes before shredding with two forks. Season additionally with jerk spice blend, to taste, and toss to coat evenly. Load shredded chicken on toasted onion-poppy seed buns, top with the pineapple-kiwi salsa and finish with a squeeze of lime. Serve alongside two handfuls of ice cold cervesas!